If we argue about anything in the Wine Enthusiast offices as much as wine, it’s sandwiches. On any given day you’ll hear heated discussions on topics ranging from whether a burrito is a sandwich to which wine goes best with a Reuben and if Prosecco really pairs well with mayonnaise. In fact, we love sandwiches so much that one of the most popular recipes we’ve ever published is this tongue-in-cheek “kitchen hack” meant to make the most of your Thanksgiving turkey.
So we recently engaged in yet another round of very spirited discourse about how to make a superior sandwich with Easter leftovers. After much debate, The Normae Spadaccini Sandwich, which comes directly from a team member’s grandmother, won. After all, grandma knows best.
Published: April 22, 2019
Slice onion into rings ½-inch thick. Add olive oil to sauté pan over medium heat and swirl to coat pan. Add onion, balsamic vinegar, salt and oregano. Stir to coat evenly and cook until soft, 3–4 minutes. Set onions aside.
Coat one side of each slice of bread with 1 tablespoon mint jelly. Pile lamb and onions atop one jelly-coated bread slice. Top with arugula and cover with remaining slice of bread. Eat, and call your grandmother more often. Serves 1.
Hecht & Bannier 2018 Rosé (Bandol); $29, 91 points.“Rich and structured rosés like those from Bandol are the best match for all protein heavy ‘leftover’ sandwiches,” says Fiona Adams, assistant tasting director for Wine Enthusiast. “The ripe red fruit will match peppery intensity of arugula and mint jelly, and the wine’s firm structure can easily hold up to lamb. Rosé is a natural pairing for sandwiches.”